This past Friday, the doors to Asbury Park's newest restaurant opened in one of the city's most historic buildings.

Modine, a Southern restaurant from the team behind nearby Talula's, can be found inside the Post building at 601 Mattison Avenue; the space previously held Fish Urban Dining. Shanti and Steve Mignogna are opening their second restaurant with Jill Meerpohl, Chris Davin, Matt Carmona and Andrew Rasizer.

"A labor of love for the operating team that took two years to bring to fruition, Modine brings a refreshing take on coastal low-country to New Jersey’s food and beverage community," reads a news release. "From Virginia to Florida, and the Piedmont Region, every dish and drink on the Modine menu has been inspired by personal experiences, travels, and unique food and beverage perspectives."

"We've been calling it Southern seasonal because it's Southern with a strong focus on New Jersey's seasonal produce," Mignogna said last fall. "The majority is focusing on low-country cooking, which you don't really find around here."

"There's so many different styles and traditions, it's a cool region to focus on," she said of low-country cuisine, known for seafood, rices and vegetable dishes inspired by West African, French and Caribbean cooking. "There's so much, you can do so much."

The restaurant is named for Meerpohl’s grandmother, who, according to the news release, inspired the menu direction and theme.

No Southern menu is complete without biscuits: Modine serves cathead biscuits, which are named for their size.(Photo: COURTESY OF MODINE)

The menu, which blends Southern staples with both vegan and plant-based offerings and a butchery program, includes smoked fried chicken brined in buttermilk and pickle juice and served with hot honey drip and a biscuit; hoppin'​ ​John, made with Carolina peas, rice, onion and bacon; deviled eggs with smoked trout; cornmeal-crusted fish; and coconut layer cake.

And there are cocktails, of course: a Southern mule made with sweet tea, vodka, ginger beer and lime and a jam bramble made with seasonal berries, lemon and gin, among others, plus beer and wine.

Modine will be open from 4 to 10 p.m. Mondays, Tuesdays and Thursdays, 4 p.m. to midnight Fridays, 10 a.m. to midnight Saturdays and 10 a.m. to 10 p.m. Sundays. A grab-and-go lunch counter will be open Fridays, Saturdays and Sundays, and the restaurant will be closed Wednesdays.